Pressure Cooker North African Lamb Stew

Pressure Cooker North African Lamb Stew

Doesn't it look great? It was tasty too. My pressure cooker is an environmentally friendly Kuhn Rikon and there is no added water in this recipe. If your pressure cooker produces steam while it cooks, you will need to add water. For a variation, I might try adding ground cumin and a little cayenne.

If your family has a story of a rattling old pressure cooker and mashed potatoes on the ceiling, you need to discover modern pressure cookers and all of their safety features. I don't know about you, but I don't understand the appeal of slow cookers when I can make a dish like this in 30 minutes flat.

Ingredients:

• 1 tblsp olive oil
• 2 lbs boneless lamb shoulder cut into 1" cubes
• 1 large onion, peeled and finely chopped
• 2 cloves garlic, peeled and minced
• 1 cup dried apricots, halved
• 1/3 cup raisins
• 1/2 cup blanched whole almonds
• 1 tblsp minced fresh ginger
• 1/2 tsp ground cinnamon
• 3/4 cup red wine
• 1/4 cup fresh orange juice
• 1/3 cup packed fresh mint leaves - additional leaves for garnish
• salt and freshly ground pepper to taste

1. In a 2.5-quart or larger pressure cooker, heat olive oil over medium-high heat.
2. Add lamb cubes in batches to avoid over-crowding and cook until well browned on all sides, about 5 minutes per batch.
3. Remove lamb with a slotted spoon and set aside.
4. Add onion and garlic to heated oil. Sauté 2-3 minutes to soften slightly.
5. Return lamb to pressure cooker and stir in remaining ingredients. Stir slightly while mixture comes to a boil to avoid scorching.
6. Close lid and bring pressure to second red ring over medium-high. Adjust heat to stabilize pressure at second red ring. Cook for 15-20 minutes.
7. Remove from heat and allow the pressure cooker to cool down before opening. (slow release method)
8. Garnish with mint leaves and serve with rice.

Makes 4 to 6 servings

[original recipe from the Kuhn Rikon Quick Cuisine cookbook]